Category Archives: Recipes

Zucchini and Pepper Enchilada Filling

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  • 2 tbs. olive oil
  • 1 ½ cups minced onion
  • 6 medium cloves garlic, minced
  • ¾ tsp. salt
  • 1 large bell pepper, minced
  • 5 small (6 inch) zucchini, diced
  • 1 ½ tsp. ground cumin
  • 1 tbs. dried basil
  • 1 ½ tsp. dried oregano
  • Cayenne and black pepper to taste
  • 1 1/3 cups (packed) grated jack cheese

Heat the oil in a large and deep skillet. Add onion, garlic and salt and sauté over medium heat for 8-10 minutes until onion is soft. Add the bell pepper, zucchini and seasonings. Stir and cook over medium heat another 5-8 minutes until the squash is tender.  Remove from heat and stir in the cheese. Allow to cool for a few minutes before filling the tortillas (approx. 10- 12).

Adapted from The Enchanted Broccoli Forest.

Zesty Green Tomato Chutney

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  • 4 med. green tomatoes
  • 3 Tbs. ghee or veg. oil
  • 1 Tbs. minced hot peppers
  • ½ tsp. black mustard seeds
  • 8-10 curry leaves
  • 1/8 tsp. saffron threads
  • 2 Tbs. finely chopped candied ginger
  • ½ cup diced under-ripe mango
  • ½ tsp. salt
  • 2 Tbs. coarsely chopped cilantro

Blanch tomatoes in boiling water for 30 seconds, drain and peel.  Cut each tomatoes in half, squeeze out as many seeds as possible and dice.  Heat the ghee or oil in a frying pan over moderate heat until hot but not smoking.  Drop in mustard seeds and cook until they start to “pop”.  Add the curry leaves, and in seconds carefully add the tomatoes and saffron.  Stir and cook for 15 minutes over low heat.  Add the ginger, mango and salt.  Cook additional 15 minutes stirring often until thick.  Remove the pan from the heat, stir in the cilantro and let cool.  Serve at room temperature.

From The Best Of Lord Krishna’s Cuisine by Yamuna Devi.

Yellow Split Pea Soup with Sweet Potatoes and Mustard Greens

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  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 c. dried yellow split peas, rinsed
  • 5 c. water
  • 4 c. chicken or vegetable broth
  • 1 14 ½-oz. can diced plum tomatoes
  • 1 med. peeled sweet potato, ½ in. cubes
  • 8 c. coarsely chopped mustard greens, ribs removed
  • salt and pepper to taste

In a large pot, heat oil over medium heat.  Add onion and cook, stirring, until softened, 4 to 5 minutes.  Add garlic and cumin and cook until fragrant, about 1 minute more.  Add split peas, water and broth and bring to a simmer.  Reduce heat to low, cover and simmer until split peas have completely broken down, about 1 hour.  Add tomatoes, sweet potatoes and mustard greens.  Cover and simmer, stirring occasionally, until vegetables are tender, 25 to 30 minutes more.  Season with salt and pepper.  Serves 10.

From Eating Well October 1998.

Wynelle’s Pot Pie

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Crust:

  • 1 1/2 cups unbleached flour
  • 1/2 cup butter
  • 3 Tbs. ice water
  • 1/2 tsp. salt

Filling:

  • 1 large onion, chopped
  • 3 Tbs. veg. Oil
  • 2 carrots, diced
  • 1 potato diced
  • 1/2 tsp. Paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. Marjoram
  • 1 parsnip, diced
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas or beans
  • 1/2 cup corn
  • salt and pepper
  • 2/3 cup bread crumbs

Roux:

  • 2 Tbs. Butter
  • 2 Tbs. unbleached flour
  • 1 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 tsp. Nutmeg
  • 2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.

Adapted from Sundays at the Moosewood Restaurant.

World’s Best Braised Green Cabbage

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  • 1 medium head green cabbage
  • 1 large yellow onion, thickly sliced
  • 1 large carrot, cut into ¼-inch rounds
  • ¼ cup olive oil
  • ¼ cup chicken stock or water
  • Coarse salt and freshly ground black pepper
  • 1/8 tsp. red pepper flakes

Heat the oven to 325 degrees.  Lightly oil a large gratin or baking dish (9×13 inch works well).  Peel any ragged outer leaves off cabbage.  Cut the cabbage into 8 wedges.Arrange the wedges in the baking dish in a single layer; they may overlap some but not too much.  If all the cabbage doesn’t fit, remove a wedge and use for something else.  Scatter in the onion and carrot.  Drizzle over the oil and the stock or water.  Season with salt, pepper, and pepper flakes.  Cover tightly with foil and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours.  Turn the cabbage wedges with tongs after an hour.  Don’t worry if the wedges want to fall apart as you turn them; just do your best to keep them intact.  If the dish is drying out at all, add a few tablespoons of water.  Once the cabbage is completely tender, remove the foil, increase oven heat to 400 degrees and roast the vegetables until they begin to brown, another 15 minutes or so.  Serve warm or at room temperature, sprinkled with a little more coarse salt.  The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for 20 minutes.

Serves 6 to 8.

From All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.

Winter Squash and Gruyere Gratin

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Serves 4

Crookneck squash or pumpkin also works well in this recipe.

  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock or canned broth
  • 2 medium butternut squash (1 1/2 pounds each)
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1 medium leek, white part only, coarsely chopped (1/2 cup)
  • 1 teaspoon olive oil
  • One 12-ounce can evaporated skim milk or 1 cup whole milk
  • 1/2 teaspoon sugar
  • 4 ounces Gruyère cheese, grated (about 1 cup)
  • 2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted
  • 1 tablespoon plus 1 teaspoon grated Parmesan cheese
  • 8 basil leaves, shredded

Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly. Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.

To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top. Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.
From Food and Wine  Favorite Thanksgiving Recipes, The Best Squash Casserole Recipes. Published November 1993

Winter Squash and Coconut Soup with Thai Pesto

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  • 1 Tbsp. olive oil
  • 1 winter squash, peeled and cubed
  • 1 onion, chopped
  • 1 Tbsp. Thai red curry paste
  • 2 c. chicken or vegetable stock
  • 2 c. coconut milk

Thai Pesto:

  • 2/3 c. roasted unsalted peanuts
  • 2 garlic cloves, chopped
  • 2 tsp. finely grated fresh ginger
  • 2 tsp. Sriracha sauce
  • A small bunch of cilantro
  • A large handful mint leaves
  • 2 Tbsp. soy sauce
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. light brown sugar (optional)

Put oil in a heavy-based saucepan and set over medium heat. Add the cubed squash and onion, partially cover with a lid, and cook for 15 minutes, stirring often until starting to soften. Add the curry paste and cook until the paste becomes fragrant. Add the stock and coconut milk and simmer until squash is tender. Transfer the mixture to a food processor or blender and whiz until smooth. Return the blended soup to a clean saucepan. To make the pesto, put all the ingredients in a food processor or blender and blend until you have a chunky green paste. Gently reheat the soup, then ladle into bowls. Top with a generous spoonful of Thai pesto to serve. Serves 4. Adapted from Easy Veganfrom Ryland, Peters and Small.

Winter Slaw

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  • 1 small to medium cabbage
  • 3 med carrots
  • ½ celeriac (optional)
  • 3 Tbs. mayonnaise
  • 3 Tbs. buttermilk
  • ½ Tbs. lemon juice
  • ½ tsp. salt
  • freshly ground black pepper

Halve and core cabbage.  Shred as finely as possible.  Grate carrots and celeriac, if used.  Mix remaining ingredients until smooth in the bottom of your salad bowl, add vegetables, toss and serve.

Winter Day Pumpkin Soup

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A subscriber sent us this great tip and recipe that would work for both pumpkins and winter squash. “We just halve, seed, and bake all the different types of pumpkins. When cool, scrape out the meat and blend in a food processor. Then, we spooned all the pumpkin mash into ice cube trays, froze, and then store the cubes in a large ziplock for use later.

Winter Day Pumpkin Soup

Saute one small onion in 2 Tbsp. butter until soft and translucent. Add two cups water and one cube of veggie boullion and heat until almost boiling. Add about 12 cubes of frozen pumpkin and stir occasionally until all the pumpkin is thawed into the soup. Turn down the heat and stir in about 1 cup of half and half. Heat until hot, but don’t boil. Makes a yummy winter lunch – serve with break, sliced cheese and sliced apples. Perfect! It is so quick and easy and results in a delicious homemade and hearty soup.”

Wilted Greens with Toasted Sesame Seeds and Mango

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  • ¼ c. water
  • ¼ c. tamari
  • 2 Tbs. rice vinegar
  • 2 Tbs. mirin (rice wine)
  • 1 Tbs. dark sesame oil
  • 1 tsp. vegetable oil
  • 1 clove garlic, minced
  • 6 c. mixed Asian greens
  • 1 mango, pitted, peeled, julienned
  • ¼ red onion, thinly sliced
  • Toasted sesame seeds

Whisk together water, tamari, vinegar, mirin, and sesame oil in a small bowl. Set aside.  Heat vegetable oil in medium saucepan over medium heat.  Cook garlic 1 minute.  Add vinegar mixture; heat 2 minutes.  Toss greens, mango and onion in a large serving bowl.  Pour warm dressing over salad; sprinkle with toasted sesame seeds to taste.  To toast sesame seeds, heat seeds in a small dry pan, stirring often, until lightly browned.  Immediately remove seeds from pan to stop cooking.

From Fooday adapted from Chef Suzy Crofton of Crofton on Wells.